Sauté the leeks in the butter, about 2 minutes. Combine this with the cooked wild rice, parsley, spinach, salt, pepper and walnuts. Add the eggs and light cream -mix well.
Pour the mixture into pie crust; bake at 425° for 10 minutes. Reduce heat to 350 and cook until set in the middle. Let stand approximately 15 minutes. Serve as a main dish with a dollop of yogurt or dairy sour cream. Serves 6 to 8 people.